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Learn how to make a delicious rotisserie chicken broth on the stovetop, crockpot, or instant pot with the bones from a leftover rotisserie chicken! This easy chicken broth recipe will be a staple in your kitchen for sauces and soups.
The perfect alternative for those looking to make a homemade chicken broth that is low sodium with no MSG or natural flavors. This broth is a delicious base for crustless chicken pot pie or boursin soup. I even use it as a chicken bone broth to sip in the mornings.
Rather than buying bones separately, you will love this rotisserie chicken stock! All you need is a leftover rotisserie chicken like one from this cast iron roast chicken and a large pot, instant pot, or crockpot.
Table of Contents
Why Make Broth with a Rotisserie Chicken?
- Easy – This recipe shows you how to make it in an instant pot, slow cooker, or on the stove.
- Less expensive – A better deal than buying chicken bones from the butcher! And you get two meals from it when you use the leftover rotisserie chicken for pomegranate chicken salad or a rotisserie chicken salad wrap
- Versatile – Perfect for sauces, soups, and even to sip on it’s own.
- Low Sodium – For this recipe, you control the sodium content with the ingredients used. This recipe is also MSG-free, unlike most store-bought chicken broth.
- Great for sick days – Looking for a recipe to sip when you’re not feeling well? This is perfect!
- Added protein – Cooking with bone broth can add protein to your meals with about 10 extra grams per cup.
- Freezer friendly – This recipe is ideal for freezing in small portions to use in soups and stews.
Ingredients
Homemade chicken stock can really be customized to whatever you have on hand. Here are some details on ingredients with the full recipe card below.
- Rotisserie chicken – You just want to use the bones and skin, so pick off the meat and then save the carcass and skin by placing into a freezer-safe bag. Freeze or place in the fridge until ready to use. I recommend using a good quality rotisserie chicken, like “naked” chicken with simple ingredients like salt, pepper, and olive oil.
- Celery – A few stalks are all you need for a light flavor.
- Shallots – I prefer shallots to onions from a flavor perspective, even if onions are well-tolerated.
- Garlic – A few cloves work great for added flavor.
- Herbs – Rosemary, thyme, and parsley are my recommendations.
- Water – Filtered water makes a great base!
Equipment Needed
Choose one of these methods to make the rotisserie chicken broth.
- Instant Pot – Use an 8 quart instant pot for this recipe. You can not fill the pot over 2/3rd’s full with liquid, so this recipe was created with that in mind.
- Slow Cooker – Use at least a 6 quart slow cooker, but it can be larger too! Make this in the slow cooker by simmering on high for 4 hours or on low for 8 hours, or longer for bone broth.
- Stovetop – This broth can be simmered over the stove for 2-4 hours. The longer it simmers, the more flavor you will have. Use one that is at least 8 quarts.
- Fine mesh strainer – A mesh strainer is needed to filter out the vegetables and bones from the broth.
How to Make Rotisserie Chicken Broth
Technically this rotisserie chicken broth can also be classified as a stock since we’re using bones here, but there are just a few easy steps to make this recipe. I personally love the instant pot chicken stock because it’s the fastest method with tons of flavor.
Instant Pot Method
- Rough chop the celery so it fits in the pot. Cut the shallots in half and smash the garlic cloves. Place inside the instant pot with the rotisserie chicken carcass that has the meat picked off. Pour in enough filtered water to reach the “max” point on your instant pot.
- Lock the lid, making sure your “valve” is also closed (IE not pointing towards the steam icon). Close the lid. Hit the “pressure cook” button (sometimes these say “manual) and adjust the time for 40 minutes. It will begin to build pressure and the valve will seal.
- Once the 40 minutes are done, leave the lid on. It should turn to a “warm” setting while the pressure does a natural release. Let the chicken broth sit for about 30 minutes, then turn the knob to release any extra pressure.
- Watch your hands so you don’t have hot steam close to them! Strain out the vegetables and bones with a fine mesh strainer.
Slow Cooker Method
- Chop the vegetables similarly and place the rotisserie chicken carcass into a large crockpot and fill with about 8-9 cups of water. Cook on high heat for about 4 hours or on low heat for 7-8 hours.
- Strain out the vegetables and bones with a fine mesh strainer.
Stovetop Method
- Chop the vegetables similarly and place the rotisserie chicken carcass into a large stock pot and fill with about 8-9 cups of water. Bring the pot to a boil over high heat, then reduce the heat to medium low. Simmer for about 2-4 hours.
- Strain out the vegetables and bones with a fine mesh strainer.
Recipe Tip for Bone Broth
To make this into chicken bone broth, which has a higher protein content (Healthline), use a slow cooker for a long simmer time. Follow the same directions, but cook over low heat for a long time – around 16-18 hours. Just be careful to not go over 24 hours as the flavors can become very bitter.
Storage Recommendations
Refrigerator – Make sure the broth is cool before storing. Double bag to prevent leaks if using freezer bags, or put upright in an airtight container. To store rotisserie chicken broth, place in the fridge in a large mason jar or two for up to 3-5 days.
Freezer – The best way to store rotisserie chicken broth is in the freezer. Souper Cubes makes this really easy! Broth will keep in the freezer for up to 6 months. I recommend using freezer bags for large portions or ice cube containers for a few tablespoons to use in sauces, like a Boursin sauce.
I don’t recommend freezing broth in glass, as liquid expands in the freezer and is prone to cracking.
Recipes Using Chicken Broth
Here are a few ways to use this chicken broth, but you can also just sip it on its own. Save some rotisserie chicken for this lavash wrap recipe!
- Chicken and brown rice soup
- Green chicken enchilada soup
- Creamy rosemary chicken
- Chicken marsala without wine
- Chicken wellington
- Chicken in puff pastry
- Use it to cook rice or pasta – so much more flavor than using water.
Recipe FAQ
Stock typically uses bones, whereas broth uses the flesh of the chicken. Generally stock is a little more flavorful than broth, but they can be used interchangeably in cooking. This recipe uses both.
Fat from the meat and bones emulsify into the water. This can happen if you add in the chicken skin with the bones as well. For clearer stock, use a good mesh strainer and omit the chicken skin or fatty pieces. Simmering, instead of boiling, also helps with this as well as pouring softly to strain.
It’s most likely overcooked, if not the herbs you use. Sometimes the herbs, if cooked too long, can become a little metallic as well as the chicken.
In the Food Lab, they found the best way of making bone broth is to use either a pressure cooker or stovetop over a slow cooker for the best flavor.
This can often depend on how long the broth is cooked as well as what kinds of bones are used. I find rotisserie chicken bones don’t always create that gelatinous texture that you might get with chicken feet. Low and slow is the best way to do this if this is the texture you’re wanting.
Soup Recipes
Chicken
Crustless Chicken Pot Pie
Beef
Chili Without Tomatoes (Texas Chili)
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Rotisserie Chicken Broth
Equipment
- 1 Instant Pot, Slow Cooker, or Stovetop
Ingredients
- 1 leftover rotisserie chicken carcass
- 8-9 cups filtered water
- 1 large shallot or leek, peeled and halved
- 2 large carrots, cut into large pieces
- 2 celery sticks, cut into large pieces
- 3 large garlic cloves, peeled
- 1 tablespoons whole black peppercorns
- 3-4 fresh rosemary stems
- 2 bay leaves
- 2 teaspoons white vinegar
- kosher salt to taste
Instructions
Instant Pot
- Place all the ingredients in the instant pot and pour water over your veggies and chicken. Lock your lid, making sure your “valve” is also closed (IE not pointing towards the steam icon). Close the lid, it should make a fun noise. Hit the “pressure cook” button (sometimes these say “manual) and adjust the time for 40 minutes.
- At this point the screen will show “ON” as it builds pressure. This is not a part of your 40 minute cooking time, unfortunately. It takes about 10-20 minutes for it to build. As pressure is building, the steam will start to release slightly until the button seals itself within a few seconds. Just letting you know so you don’t freak out that you didn’t close it like I did my first time.
- The time will then show 40 minutes and it was start to cook. Once the 40 minutes are done, don’t do anything. Just leave it. It should turn to a “warm” setting while the pressure does a natural release. Let it sit for about 30 minutes, then turn your knob to release any extra pressure. Watch your hands so you don’t have hot steam close to them!
- Take the inner, silver pot out of the instant pot and strain out all the veggies and chicken parts. You might need a very fine mesh strainer for this if you like your chicken stock clean. Wait for the stock to cool and place in the fridge, or pour into ziploc bags and freeze individual portions. I find it’s easier to skim the extra fat off the top once it’s cooled.
Slow Cooker
- Chop the vegetables similarly and place the rotisserie chicken carcass into a large crockpot and fill with about 7-8 cups of water. Cook on high heat for about 4 hours or on low heat for 7-8 hours. Strain out the vegetables and bones with a fine mesh strainer. I recommend using low heat for best results.
Stovetop
- Chop the vegetables similarly and place the rotisserie chicken carcass into a large stock pot and fill with about 8-9 cups of water. Bring the pot to a boil over high heat, then reduce the heat to medium low. Simmer for about 2-4 hours. Strain out the vegetables and bones with a fine mesh strainer.
Video
Notes
- For best results, use an unflavored “naked” rotisserie chicken – one with just salt, pepper, and olive oil or less. These can be found at Sprouts, Whole Foods, HEB/Central Market, Fresh Market, and more.
- To make bone broth – Simmer the broth for 16-18 hours on low heat. Remove the bay leaves and herbs after about 4-5 hours.
- To store – allow the broth to cool and pour it in a mason jar. Keep in the fridge for up to 1 week.
- To freeze – allow the broth to cool fully and pour into a freezer-safe bag. Lay flat so it freezes flat. Can freeze for up to 6 months.
- Salt – I add about 1 teaspoon total, but adjust to your liking or keep low sodium.
- For those concerned about tyramine build up, use the instant pot method.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, just starting out on the HYH diet. I usually can my stock, as well as my collard greens. Since canning stops all enzymatic activity, I assume that includes tyramine development. I was wondering what you think of that?
Thanks!
Yes, you are correct! If you can it properly, it should be fine.
Love this recipe! I have shared it with so many friends and family! Even those who aren’t sensitive to pre packaged broth. It has been a life saver for me.
Thank you, Tawnya! It’s a favorite of mine too.
So good!! Nice to have some ready to go in the freezer, and I love knowing there are only “safe” ingredients in it!
Is there a store bought stock that we can use?
I have some suggestions in my pantry staples post.
I wish we could post pictures here. ???? I have my turkey carcass in my giant slow cooker right now. It smells wonderful! I also made all the stock using chicken and turkey wings for my Thanksgiving casseroles and gravy using this recipe. It is outstanding!!
So lovely, Donna!! It’s really such a great deal to use those things up!
This was my first time making chicken broth/stock and it really couldn’t have been easier. I was originally dreading having to make my own broth once starting the diet but the instant pot makes it a breeze. The ONLY change I made was leaving out the celery. Made a huge batch that I then froze in muffin tins so I could pull out a puck or three as needed for my recipes. Sooooooooo simple. I used an unseasoned rotisserie chicken from Sprouts and now I’m saving all my bones from other recipes as well as all my veggie scraps for my next batch!
How important is it to use filtered water? What method do you use to filter your water?
It’s not if you have good tasting water from the tap! I just use the water filter on my fridge…nothing fancy.